Olio Claudio: good and healthy with our care
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Taste, colour, flavour, nutritional properties, Ö are characteristics which distinguish each olive oil from others. These characteristics depend on soil characteristics, local climate, and production process. |
Italian Claudio olive oil comes through an accurate selection among the following olives: Ogliarola Leccese, Cellina di Nardò and Leccino. The olives are handpicked or picked-up using modern mechanic tools when they have reached the right maturation level, in order to obtain different olive oil quality, and they are speedily sent to the oil mill where milling is performed within few hours.
Italian Barbano - de Pascalis olive oil production uses the traditional "cold method" to produce the olive oil. This method confers on the olive oil excellent properties from a nutritional and flavour point of view; this method, in fact, saves unchanged the delicate and fragile properties of the fresh olives.
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Italian Claudio olive oil has a free acidity level minor of 0,6% and it's rich of vitamins (A, D, E, K )and corroborating elements. For this excellent properties its use is recommended in children's diet and is also good as tonic treatment for convalescence. Italian Claudio olive oil contains an high amount of unsaturated fatty acids which protect against ageing and cardiology diseases. |
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